Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) raspberry jam
- 1 container (8 oz) frozen whipped topping, thawed
- 1/4 cup fresh raspberries, for garnish (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: Prepare cake batter according to box directions, using water, oil, and eggs. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 3: Let the cake cool for 15 minutes. Use the handle of a wooden spoon or a fork to poke holes all over the cake, about 1 inch apart.
- Step 4: In a small saucepan, gently heat the raspberry jam until it's runny. Slowly pour the raspberry jam evenly over the cake, allowing it to seep into the holes. Then, pour the sweetened condensed milk evenly over the cake.
- Step 5: Let the cake cool completely in the refrigerator for at least 2 hours.
- Step 6: Spread the thawed whipped topping evenly over the cake. Garnish with fresh raspberries, if desired, before serving.
Notes
- To keep your Raspberry Zinger Poke Cake extra moist, store it covered in the refrigerator for up to 3 days.
- This cake is best served chilled, straight from the fridge, to keep the whipped topping firm.
- Garnish with a dusting of powdered sugar alongside the fresh raspberries for an elegant touch.
- For an even more intense raspberry flavor, gently warm the raspberry jam before pouring; this helps it soak deeper into the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American